Candida Diet Friendly Moroccan Chicken with Preserved Lemon
This braised chicken dish is deeply aromatic, built on a warm spice blend of cumin, coriander, turmeric, ginger, cinnamon, and a whisper of cayenne — the kind of layered flavor that makes a simple weeknight dinner feel like something special. The preserved lemon rind and briny green olives do a lot of heavy lifting here, giving the braise a bright, savory complexity without any sugar, vinegar overload, or fermented ingredients that could be problematic on a candida-conscious eating plan. A tablespoon of apple cider vinegar is the only acidic addition, kept well within a range that works for most people managing yeast overgrowth. Bone-in, skin-on thighs are the right call — they stay juicy through the long braise and the seared skin adds richness to the sauce as everything simmers together. The braising liquid reduces at the end into a glossy, spiced sauce that coats every piece beautifully. Fresh parsley and cilantro scattered over the top at serving add a clean, herby finish that lifts the whole dish. This one serves four and is the kind of recipe you'll want to keep in regular rotation.
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the braise
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
- ½ cup green olives, pitted
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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